Steps to Make Super Quick Homemade Fresh trout tartare with grilled squash

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The ingredients needed to make Fresh trout tartare with grilled squash:

1. Get 1 Fresh Trout
2. Prepare 2 large tomatoes
3. Take 1 sweetcorn husk
4. Make ready 1 raw betroot
5. Get 1/2 squash seeds removed
6. Make ready 2 garlic cloves
7. Prepare Bunch coriander
8. Make ready 2 large red peppers
9. Make ready 2 large onions
10. Prepare 1 lemon

Lay the fillets, skin side down, on an oiled baking tray. Mix together the breadcrumbs, butter, parsley, lemon zest and juice, and half the pine nuts. Preheat an outdoor grill for high heat and lightly oil the grate. Sprinkle the trout with salt and pepper.

Instructions to make Fresh trout tartare with grilled squash:

1. Get yourself a really fresh trout. I find it most rewarding to catch it myself. If you do go to a fishmonger make sure you ask if it is fresh enough to eat raw
2. Find yourself a picturesque spot outside - It will make the food taste better.
3. Get a fire going
4. Prepare the veg: Peppers in long slices, onions sliced, beetroot in thick slices, squash in 4 large chunks. Cut the tomatoes into small cubes.
5. Once your fire is ready, get a grill up to a high heat and add oil. Add all of the vegetables and the garlic excluding the tomatoes. Cook until crispy and burnt on the edges
6. Take the squash from the grill, cut half into small cubes and add to the tomatoes. Cut the other half of the squash into slices and plate it up. Take the remaining vegetables from the grill and cut into small cubes, add these to a bowl with the tomatoes, add the corn. Season with salt and pepper and mix.
7. Fillet your trout, cut into cubes and add to a bowl. Combine this with the juice of your lemon, Leave this to sit for 5 - 10 minutes.
8. Season the sliced squash with salt and pepper, drizzle with oil. Combine the vegetables and trout, mix, plate and garnish. Enjoy

Preheat an outdoor grill for high heat and lightly oil the grate. Sprinkle the trout with salt and pepper. The trout skin should be crisp and the flesh opaque and flaky Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Generously season with salt and black pepper.

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